Tyler Florence kicks off an eight-city race in Savannah, where nine food trucks tackle a banana-themed challenge and the Savannah Bananas raise a ruckus; on the final sales day, three teams must fight for their lives to stay in the race.
Tyler Florence welcomes seven trucks to Charleston, S.C., where Chef Kardea Brown shows no mercy as she judges their attempts at Gullah Geechee dishes; after selling on the streets, the teams try to make BBQ for Chef Rodney Scott.
Tyler Florence unleashes the food trucks onto the boardwalk in Myrtle Beach, S.C., where one team blows past the competition and makes an enemy in the process; the real shock comes at elimination when a fan-favorite gets the worst possible news.
Tyler Florence brings the trucks to Wilmington, N.C., and two teams with a beef attempt to settle the score; all the trucks fight to win a breakfast challenge worth $15,000, and the eliminated team gets served an ice-cold plate of revenge.
Tyler Florence gives the food trucks an opportunity at Darlington Raceway in South Carolina cooking for NASCAR's Mamba Smith and Todd Gilliland; one team wins their first challenge but follows it up with a bad decision.
Tyler Florence leads the trucks to Virginia Beach, Va, where one team's past catches up to them; the strongest competitors conspire against each other, one of them to great success; another team struggles to prove they have what it takes to win.
The final three trucks undergo Tyler Florence's secret surveillance challenge in Newport News, VA, and the loser gets shut down for an hour; the top teams blow challenges they could have easily won; one truck sets an all-time sales record.
The teams go to Galveston, Tex., where baseball star Justin Turner awards one of the biggest cash prizes in race history in a Ballpark Bites challenge; squad loyalties are pushed to their limits as they struggle to outsell one another.
Tyler Florence takes the teams to Lake Charles, La., where they plunder one another's trucks for a challenge judged by foodie pirates; thousands of customers swarm the trucks, stressing one team to implosion and propelling another to new heights.
Tyler Florence brings the teams into Biloxi, Miss., where they hope to rack up some big sales; however, none of them are prepared for the backlash when they get accused of price gouging.
Tyler Florence brings in All Elite Wrestling tag teams The Acclaimed and The Gunns to join the food trucks in Pascagoula, Miss., for an all-out brawl; one team thinks they're being clever by sitting out, but they soon come to regret their choices.
Four teams meet up with Tyler Florence in Mobile, AL., hoping to sell to the massive Mardi Gras crowds, but they soon find it's not that; while there, one team accuses another of cheating and their accusation backfires in unexpected ways.
Three teams pounce on Panama City, Florida, in an effort to scrap their way into the finale; Tyler Florence launches a secret challenge that earns one truck an advantage against a team of their choosing, and a few hard feelings come into play.
The finalists join Tyler Florence for the last leg in Fort Meyers, FL, where they face some intense selling and challenges; at the South Beach Wine and Food Festival in Miami, one team will claim $50,000.
For the first time, Tyler Florence pits four food truck pros against five food truck rookies in an epic David vs. Goliath battle to win $50,000.
Eight food truck teams can't believe their eyes when Tyler Florence welcomes Mookie Betts to judge a ballpark eats challenge; the winner receives immunity and the largest reward in the history of The Great Food Truck Race.
A previously eliminated team member makes a triumphant return; a rookie truck's plan to take out a pro rival backfires, while a pro team that's been on the bottom climbs the rankings; chef Antonia Lofaso returns with a challenge of her own.
Chef Jet Tila helps Tyler Florence challenge the teams to make dishes that tell their culinary origin stories; the pro versus rookie rivalry intensifies with catastrophic consequences, and one of the top-ranked teams tumbles to the bottom two.
Last season's winner Evanice Holz challenges the teams to turn family recipes into plant-based creations to sell at an epic food event; Tyler Florence offers his own family favorites as inspiration, and an elimination sends a much-loved team home.
With a member out sick, one team is forced to operate as a two-person truck; Joe Sasto joins Tyler Florence to challenge the teams to a speed challenge before the competitors work beside Los Angeles' best food trucks for a nighttime rally.
The final two teams each steal one dish from the other's menu to sell at a food festival; the teams are surprised with a rapid fire challenge, where they can only sell one entrée all day in hopes of winning the grand prize of $50,000.
Nine food truck teams converge in Laguna Beach, Calif., and begin the battle to win one of the hottest seasons ever; one team with stellar sales gets less than stellar reviews, and two trucks instantly begin a feud.
The teams compete in the Los Angeles heat, and the City of Angels is a brutal, hard-to-sell market for the food trucks; things are even tougher when special guest and all-star season winner Lime Truck challenges them to a head-to-head competition.
In Redondo Beach, Calif., special guest food truck and all-star season runner-up Seoul Sausage challenges the teams to craft a game-changing box lunch and sell it on the boardwalk; one team struggles to find its groove.
In Manhattan Beach, Calif., Tyler Florence challenges the five food trucks to impress a trio of secret foodies with three courses of international fare; the teams compete to create the best recovery snack for local athletes.
The four remaining food trucks travel to Glamis, Calif., where they race down sand dunes to win their choice of protein; an innovation challenge from Tyler Florence tests creativity.
The three remaining food trucks create a dish inspired by a chili cheese Coney dog.
The final two teams go head-to-head at a San Diego brewery, where they must sell a dish based on the other team's signature menu item; Tyler Florence and chef Ruffo Ibarra challenge the trucks to cook with the hottest chilies in the world.
Host Tyler Florence challenges the food trucks -- Aloha Plate, The Middle Feast, Seoul Sausage, The Lime Truck, Waffle Love, NOLA Creations and Mystikka Masala -- to complete a special bread bowl challenge to uncover the keys to their trucks.
Host Tyler Florence tells the five remaining food truck teams that they need to forage for ingredients to make a tasty treat; Surprise judges determine whose creation wins the prize.
The four remaining food truck teams meet host Tyler Florence on the beach to create their own signature beachside snack; judges award $300 to the team with the most-delicious beach bite, and the team that sells the most treats earns $300 as well.
At the Chase Center, home of the Golden State Warriors, the three remaining food truck teams have to shoot hoops to earn their choice of proteins, and the trucks remain stationary while the teams become delivery services.
The last two all-star food truck teams face off in a challenge with special ingredients from Chinatown; the teams compete for every last sale as the clock runs down.
On Flattop Mountain in Alaska, Tyler welcomes seven new aspiring food truck teams to the competition; the keys to their food trucks are frozen within 200-pound blocks of ice; the teams battle the Alaskan elements to see who can sell the most food.
The six remaining food truck teams practice their survival skills by starting a fire to make s'mores; Palmer, Alaska, is home to some of the largest vegetables in the world, and the teams try to create vegetable dishes in high winds and bitter cold.
The remaining five food truck teams go deep-sea fishing; the Alaskan elements take their toll on the trucks; in Homer, the teams struggle to meet demand; surprise judge's favorite dish will win one team immunity from elimination.
In Talkeetna, Alaska, the three teams scavenge for a local favorite: chaga mushrooms; Tyler Florence is forced to give some harsh feedback and issues a challenge to help them turn things around as elimination decides the final two teams.
The final two teams go head-to-head in rugged Fairbanks, Alaska; intense challenges and tough sell days test both food trucks like never before.
Seven teams of aspiring food truck owners kick off the season by cooking and selling luxury versions of traditional food truck fare.
Six remaining teams appear in San Diego, where Tyler makes them pair up for a challenge involving a slimy sea creature and at elimination, one team has an announcement that changes the rest of the competition.
Things are hot in Palm Springs, where the food truck teams have to beat the heat as well as their fears to tackle an unprecedented aerial challenge from Tyler.
Tyler meets up with the remaining food trucks in Las Vegas and the teams get creative on the casino floor when they spin the protein roulette wheel.
Tyler puts the final three teams to the test on a sprawling avocado farm, where they race to pick and pit 50 avocados.
Five aspiring food truck teams kick off the season in snowy Wolfeboro, N.H.; Tyler Florence challenges the contestants with naughty and nice holiday ingredients, and they compete for sales while battling the elements in a winter wonderland.
In Portsmouth, N.H., Tyler Florence presents the four remaining food trucks with a fast-paced challenge to create holiday lunches for 70 VIP judges; a surprising peppermint challenge puts the teams to the test.
The teams race for sales at a Killington, Vt., ski resort before heading to Rutland, where they vie to win and move on to the next round.
Nine teams arrive on the boardwalk in Myrtle Beach, S.C., where Tyler Florence challenges them to create the perfect portable summer dish. After two rounds of challenges, eight teams head toward the grand prize.
Eight food truck teams arrive at the prestigious Harbour Town Golf Links on Hilton Head Island, S.C., where Tyler Florence awaits on the 18th hole with a putting challenge and a mandate to sell classic Carolina barbecue.
The seven remaining teams race toward the checkered flag of the Daytona International Speedway as Tyler Florence welcomes the food trucks to Florida. Day two brings on a shrimp challenge with unexpected challenges that the teams have to face.
Six food truck teams meet up with Tyler Florence in Tampa, Fla., and are shocked to see a squadron of police officers arrive with sirens blaring. The officers are there to judge a contest based on Tampa's gift to the culinary world.
The four remaining food truck teams throw javelins to determine their protein in a skewer challenge; a Sonic Drive-In shake challenge puts everyone's sweet skills to the test; a thrilling elimination twist has the power to change everything.
Tyler Florence dives into the Miami food scene and tries some piping hot pizzas, chills out with flavorful scoops of ice cream and cracks into some next-level seafood dishes.
A spiny lobster, a key lime challenge and an unexpected visitor galvanize the teams to give it their all in the final push; In the end, one team closes the doors of their food truck and one walks away with the grand prize of $50,000.
Seven teams gather at a cattle ranch outside of Los Angeles to take on the first challenge: each team must squeeze a pitcher of orange juice to receive the seed money and keys to the truck.
Tyler Florence welcomes the teams to Las Vegas and gives them a challenge using one of the most popular items on Vegas menus: shrimp; each truck must create their own shrimp dish to sell on Fremont Street and compete for a prime parking spot.
The trucks meet Tyler at a Sonic Drive-In in Phoenix, Ariz., for a blind taste test and original savory dish challenge inspired by Sonic's signature drinks; the truck that made the least money is sent home, and the four remaining teams move forward.
The trucks roll into Yuma, Ariz., and head to the historic Yuma Territorial Prison; the teams complete a relay challenge involving artichokes and bacon, then the chefs must add an original dish using those ingredients to their food truck menus.
The final two teams head back to Los Angeles, where Tyler Florence welcomes them to the historic Pueblo de Los Angeles, the epicenter of LA's Mexican heritage and culture.
Teams must create their own version of a beignet and sell it in the French Market; whatever money they earn, they get to add to their seed money.
Highest grossing teams from the first leg of the race pick teams to work with to feed 50 service members; teams with the favorite dish get $200 added to their final till; they hit the streets of Pensacola to sell their dishes.
The remaining trucks must crack the most pecans in 15 minutes; teams must use their pecans in a dessert dish to sell on their trucks; the winner receives valuable mentoring time with Jan.
The teams sample Nashville's famous hot chicken and see if they can take the heat, and then make their own versions of hot dishes, but without chicken.
Teams make a savory dish using the provided ingredients and peaches; winners shut down the other two trucks for one hour at any time during the sell; Tyler asks for a completely fresh menu.
The race kicks off with a funnel eating contest at a theme park in Los Angeles; the families get their first challenge of creating the signature menu item; an all-out bidding war for a prime selling spot on the grounds of the theme park.
The teams take on a challenge of one sweet and one savory dish using locally-grown strawberries at the California Strawberry Festival in Ventura County; one team uses their family network to attract customers; another team can't get organized.
The remaining teams must face a challenge involving ostriches; the teams face setbacks in the Danish town of Solvang, Calif., where they're given a challenge steeped in the local culture; one team is sent home after a very close elimination.
The final two teams become hot dog vendors to compete for a distinct advantage; the trucks have to catch a ferry to Catalina Island; the families face off to see who will win $50,000 and be crowned winner of The Great Food Truck Race.
Seven teams of food truck owners begin the race by selling their signature dishes on the Santa Monica Pier.
In Santa Fe, N.M., the five teams must use peppers to create the ultimate spicy meal; the teams only have one hour to shop for the entire weekend and go head-to-head at the farmers' market.
In Amarillo, Texas, the final four teams are in for a steak-filled day; a steak-eating contest; the teams must add a steak dish to their menu.
The top three teams arrive in Tulsa, Okla., where Tyler Florence promptly takes away their phones and internet abilities.
The two remaining teams arrive in St. Louis; the teams create three different dishes in 30 minutes; the teams head to Chicago.
Tyler Florence welcomes eight new teams of aspiring food truck owners to Santa Barbara, Calif., will battle it out for the grand prize of $50,000 and their very own food truck.
In Tucson, Ariz., the teams formulate marketing plans and put their own spin on a local hot dog favorite; the teams are challenged to create a catchy jingle for the Tucson Folk Music Festival.
The teams are paired up; selling at an event with hungry singles; the teams switch trucks.
In Oklahoma City, a time management test; the contestants must grind 20 pounds of prime meat by hand to sell the local classic fried onion burger.
The three remaining teams roll into Mobile, Ala., where Tyler challenges them to cook locally; the teams must add a brunch dish to their menu.
The teams must revisit each of the six lessons learned throughout the race; the teams sell on Duvall Street in Key West, Fla.
The eight teams have to create a high-end signature dish that must be sold for at least $20.
The remaining teams head to Portland, Ore., where they're challenged to go the entire first day without restocking their supplies.
The teams rework their dishes to get rid of all starches on their menus; for the Truck Stop, potatoes must be the main ingredient in all menu items.
The teams create menu items that must be served on a stick; Spam is the featured ingredient.
Chicago-style pizza challenge; on day two the teams must create their version of Chicago hot dogs.
With the grand prize in sight, the final teams are sent all over the East Coast; the teams must haul in the crab that will become part of an original crab dish; the final team is chosen.
Food trucks and matching cars; the toughest place in the food truck universe.
A dish using prickly pear cactus; game-changing prize.
A ballpark-inspired menu at the Amarillo Sox stadium.
Creating a down-home country style picnic in Nashville.
Creating an appetizer from an Ohio tomato in Cleveland.
After selling in Boston, where a new dish is added mid-shift, the teams are sent to Lubec, Maine where every sale is a fight.
A coast to coast culinary competition; inventive dish with lobster.
The six remaining trucks have 50 minutes to harvest mushrooms to create an original dish.
Five teams roll into Kansas; budget challenge.
The hardest truck stop challenge yet: 100-pound hogs.
The three remaining teams use peaches and peanuts to create an original dish in Georgia.
The final two teams arrive in Miami and race to the finish line in South Beach for the grand prize.
The journey for the seven best Food Trucks starts in Southern California; the first city is over 100 miles away; truck who makes the least amount of money is sent home.
A snowstorm challenges the six remaining trucks with making sales.
The remaining five trucks hit the streets of Fort Worth armed with a giant side of beef they must carve and incorporate into their menus.
Final four trucks arrive in New Orleans to bad weather and few customers; a cook off becomes an advantage to one team.
The final two teams come to New York City to compete; a final cooking challenge to cook the opposing team's signature dish; first winner of the 50 thousand dollars is declared.